Economic Analysis of Fermentation Processes, Reisman, Harold B.

Автор: David A. Mitchell; Nadia Krieger; Marin Berovic
Название: Solid-State Fermentation Bioreactors
ISBN: 3642068391 ISBN-13(EAN): 9783642068393
Издательство: Springer
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Цена: 26120.00 р.
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Описание: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes.

Автор: Susanne Steudler; Anett Werner; Jay J. Cheng
Название: Solid State Fermentation
ISBN: 3030236749 ISBN-13(EAN): 9783030236748
Издательство: Springer
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Цена: 46118.00 р.
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Описание: This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.

Автор: Baglio, Ettore
Название: Chemistry and technology of yoghurt fermentation
ISBN: 3319073761 ISBN-13(EAN): 9783319073767
Издательство: Springer
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Цена: 7685.00 р.
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Описание: This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.

Автор: Ojha K. Shikha, Tiwari Brijesh K.
Название: Novel Food Fermentation Technologies
ISBN: 3319825860 ISBN-13(EAN): 9783319825861
Издательство: Springer
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Цена: 20962.00 р.
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Описание: Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Автор: Omstead, Daniel R.
Название: Computer Control of Fermentation Processes
ISBN: 084935496X ISBN-13(EAN): 9780849354960
Издательство: Taylor&Francis
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Цена: 53592.00 р.
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Автор: Dionisi, Davide (university Of Aberdeen, Aberdeen, Uk)
Название: Theory and design of fermentation processes
ISBN: 1032108282 ISBN-13(EAN): 9781032108285
Издательство: Taylor&Francis
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Цена: 13779.00 р.
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Описание: This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel. FeaturesUses chemical engineering principles for the study of fermentation processesProvides detailed coverage of stoichiometry and kinetics of fermentation processesDiscusses pertinent oxygen transfer theory and its applicationsConcisely covers microorganism biochemistry and metabolismIncludes solved examples and problems with solutions This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics.

Автор: Dionisi Davide
Название: Theory and Design of Fermentation Processes
ISBN: 1032108320 ISBN-13(EAN): 9781032108322
Издательство: Taylor&Francis
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Цена: 7042.00 р.
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Описание:

This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel.

Автор: Soccol, Carlos Ricardo
Название: Fermentation Processes Engineering in the Food Industry
ISBN: 1439887659 ISBN-13(EAN): 9781439887653
Издательство: Taylor&Francis
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Цена: 39811.00 р.
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Автор: El-Mansi, E. M. T.
Название: Fermentation Microbiology and Biotechnology, Fourth Edition
ISBN: 0367656701 ISBN-13(EAN): 9780367656706
Издательство: Taylor&Francis
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Цена: 7654.00 р.
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Название: Encapsulation in Food Processing and Fermentation
ISBN: 0367258315 ISBN-13(EAN): 9780367258313
Издательство: Taylor&Francis
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Цена: 24499.00 р.
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Описание: The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest.

Автор: Paramithiotis, Spiros
Название: Lactic Acid Fermentation of Fruits and Vegetables
ISBN: 1498726909 ISBN-13(EAN): 9781498726900
Издательство: Taylor&Francis
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Цена: 31390.00 р.
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Автор: Ashok Pandey; Carlos Ricardo Soccol; Christian Lar
Название: Current Developments in Solid-state Fermentation
ISBN: 1441925856 ISBN-13(EAN): 9781441925855
Издательство: Springer
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Цена: 19589.00 р.
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Описание: Several commercial ventures have come up based on SSF in different parts of the world.The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF;